Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple parings and water. Boil until liquid is reduced to 2 cups. Strain. Add grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar until clear. Combine the two mixtures. Add figs. Simmer slowly, stirring constantly, until thick. Mrs. F.J. Lane, Boyne City, MI.
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 18.3mg||1 %|
|Potassium 1150.3mg||30 %|
|Total Carbohydrate 398.7g||117 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 390.8g|
|Protein 3.8g||5 %|
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Calories per serving: 1553
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